Southwest Turkey Soup

Total Time:Prep/Total Time: 30 min.

Recipe by Genise Krause, Sturgeon Bay, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 18, 2023

Ground turkey and a handful of other ingredients are all that's required for this satisfying soup that's spiced with salsa, green chiles and chili powder. It's perfect on busy weeknights in the winter. —Genise Krause, Sturgeon Bay, Wisconsin

Can you freeze Southwest Turkey Soup?

Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.

TEST KITCHEN APPROVED

Southwest Turkey Soup

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Yield:6 servings (2-1/2 quarts)
Prep:10 min
Cook:20 min
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Ingredients

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups frozen corn
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chiles
  • 1 to 2 tablespoons chili powder
  • Sour cream and minced fresh cilantro
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Directions

  1. 1
    In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.
  2. 2
    Add the beans, broth, corn, salsa, chiles and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro.

Nutrition Facts

1-1/2 cups: 381 calories, 14g fat (4g saturated fat), 54mg cholesterol, 1163mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 24g protein.
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